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| 糜子籽粒形成过程中蛋白质、淀粉积累与相关合成酶特性 |
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陈光华1, 韩浩坤1, 马洪驰1, 党科1, 王孟2, 杨璞1, 冯佰利1
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| (1.西北农林科技大学 农学院/旱区作物逆境生物学国家重点实验室, 陕西 杨凌 712100;2.榆林市农业科学研究院, 陕西 榆林 719000) |
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| 摘要: |
| 为探究糜子灌浆过程中籽粒蛋白质及淀粉积累规律，选用糯性和粳性糜子品种各2个，分别为‘龙黍21号’、‘晋黍5号’和‘榆糜2号’、‘陇糜8号’，分析淀粉合成相关酶活性的动态特性。结果表明：糜子开花后，粳糯品种籽粒脂肪含量先增加后减少，而粗蛋白含量不断减少，其中谷蛋白含量最高。各氨基酸中，谷氨酸、脯氨酸和亮氨酸含量最高。淀粉含量变化呈S型增加，积累速率先增加后减小。4种淀粉合成相关酶（ADP-葡萄糖焦磷酸化酶（AGPP）、可溶性淀粉合成酶（SSS）、颗粒结合性淀粉合成酶（GBSS）以及淀粉分支酶（Q酶））活性显示出单峰曲线变化。粳性品种中SSS酶主要调控直链、支链及总淀粉积累，Q酶主要调控总淀粉和直链淀粉，AGPP酶参与直链淀粉的积累；而糯性品种直链、支链及总淀粉积累主要受到SSS和Q酶的调控。 |
| 关键词: 糜子 籽粒形成过程 蛋白质 淀粉 淀粉合成相关酶 |
| DOI：10.11841/j.issn.1007-4333.2019.07.04 |
| 投稿时间：2018-08-22 |
| 基金项目:国家谷子高粱产业技术体系（CARS-06-A26）；国家自然科学基金项目（31371529）；国家"十二五"科技支撑计划（2014BAD07B03）；陕西省小杂粮产业技术体系项目（2009-2018） |
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| Characteristics of protein and starch accumulation and the dynamic changes of key enzymes during grain filling of proso millet (Panicum miliaceum L.) |
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CHEN Guanghua1, HAN Haokun1, MA Hongchi1, DANG Ke1, WANG Meng2, YANG Pu1, FENG Baili1
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| (1.College of Agronomy/Arid State Key Laboratory of Crop Stress Biology, Northwest A & F University, Yangling 712100, China;2.Yulin Academy of Agriculture Sciences, Yulin 719000, China) |
| Abstract: |
| The dynamics of protein and starch accumulation and the activities of starch synthesis related enzymes during grain filling of proso millet were investigated in this study.Two waxy varieties (‘Longshu 21’and ‘Jinshu 5’) and two non-waxy varieties (‘Yumi 2’and ‘Longmi 8’) were taken as study materials.The results showed that the content of fat increased firstly and then decreased after anthesis.However,the content of crude protein continuously decreased,among which gluten content was the highest.Proso millet grain was found rich in glutamic acid,proline and leucine.And the accumulation of total starch,amylose and amylopectin showed a trend of S-type growth and their accumulation rates increased firstly and decreased later.The activity of AGPP,SSS,GBSS and Q enzyme showed a single peak curve during the process of grain filling.For non-waxy varieties,the accumulation rate of total starch was correlated with the activity of SSS and Q enzyme,its amylose was significantly affected by the AGPP,SSS and Q enzyme.SSS was pivotal in amylopectin accumulation of non-waxy varieties.While the activity of SSS and Q enzyme played key roles in the process of all accumulation of waxy varieties. |
| Key words: proso millet grain formation protein starch enzymes involving in starch synthesis |
